Cut or tear or the almond paste into small chunks and place in the bowl of a stand mixer with the paddle attachment. Add in the sugar and beat on medium-high speed, until the almond paste can't be broken up any further, approximately 3-5 minutes. Add the egg white, almond flour, orange zest and salt and beat until smooth and creamy.

Place the sliced almonds in a wide-shallow dish or plate. Scoop out a tablespoon of the dough and place it in the almonds. Roll into a 4-inch log using the almonds to prevent the dough from sticking to your hands. Transfer to the prepared baking sheet and form it into a crescent shape. Repeat with the remaining dough.

Bake for 14-16 minutes or until the cookies are puffed and the bottoms are golden brown. Cool completely on the baking sheet while you make the chocolate for dipping.

Melt the chocolate in a microwave safe bowl. Stir in the orange zest then dip each end of the cooled cookie into the chocolate. Place them back on the parchment paper and add sprinkles if desired. Once the chocolate has set, store in a cookie tin for up to a week.